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Slow-Cooker Rosemary Pork Sliders

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Slow-Cooker Rosemary Pork Sliders
  • Prep 15 min
  • Total 8 hr 15 min
  • Servings 12
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Progresso™ reduced-sodium chicken broth provides a simple addition to these pork sandwiches – a delicious slow-cooked dinner.
Updated Mar 12, 2015

Ingredients

  • 1 boneless pork loin roast (1 1/2 lb)
  • 1/2 teaspoon freshly ground pepper
  • 1 cup water
  • 1 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
  • 1/2 cup sliced shallots (2 large)
  • 1 tablespoon chopped fresh rosemary leaves
  • 4 cloves garlic, finely chopped
  • 3/4 cup canola mayonnaise
  • 2 teaspoons prepared horseradish
  • 24 whole wheat mini burger buns, split, toasted
  • 2 cups arugula
Make With
Make With
Progresso Broth

Steps

  • 1
    Spray 3 1/2-quart slow cooker with cooking spray. Heat 12-inch skillet over medium-high heat. Sprinkle pork with pepper; add to skillet. Cook 3 minutes on each side or until browned. Place pork in slow cooker. Add water, broth, shallots, rosemary and garlic.
  • 2
    Cover; cook on Low heat setting 8 hours.
  • 3
    Remove pork from slow cooker to large bowl. Shred pork, using 2 forks. Pour cooking liquid through strainer into separate bowl, reserving shallots and garlic. Add shallots, garlic and 3/4 cup strained cooking liquid to pork; toss well. Discard remaining cooking liquid.
  • 4
    In small bowl, mix mayonnaise and horseradish. Spread 1 1/2 teaspoons mayonnaise mixture on cut side of each bun bottom. Top with about 2 tablespoons pork mixture and the arugula. Cover with bun tops.

Nutrition

330 Calories, 12g Total Fat, 20g Protein, 38g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Total Fat
12g
0%
Saturated Fat
1g
0%
Sodium
390mg
0%
Total Carbohydrate
38g
0%
Dietary Fiber
2g
0%
Protein
20g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 1/2 Starch; 1 1/2 Very Lean Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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